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Whenever possible, these have been omitted from filming / Use peut que certaines pages blanches ajoutdes lors d'une restauration apparaissent dans le texte, mais, lorsque cela 6tait possible, ces pages n'ont pas 6\6 film6es. Additional comments / Commentaires suppldmentaires: This Ham It flbmd at t»M raduetion ratio dMCtotf balow / Ca doeumant aat film4 au taux da riduetien Indiqu* eic. HcM BmUtat Utmtj. U16. m 111- i lilt If Department ok AoBicuLTuaB, ViCTOBiA, B.C., July 6th 1916. To His Honour Frank Stillman Barnabd, Lieutenant-Governor of the Province of Hritish Columbia. May it please Youb Honoub: I have the hononr to submit for your consideration herewith the Second Edition of Bulletin No. 48, entitled "Exhibiting Fruit and Vegetables," issued, by the Horticultural Branch of the Department of Agriculture. WM. MAN80N, Minister of Agriculture. f s.'^Wf'Pa*'"'- ""r' 21 30 31 38 33 32 34 3.5 - 38 Btandarda of Perfection Bcore-«ird for Plate* of Ai)ple8 or Pears Score-card for Platea of Peaches Scoro-card for Platea of Pluma and Prunes Score-card for Plates of SeedllmKs Plate Collections— Score-cards Boxes ot Apples. Ptarr. Peaches— 8eore-«irii.s Preparation of Fruit for Exhibition ExhiMtioN of Garden Vegetables Stand" «Hs W P* fectlon tor Vegetables Prtat-llst, V^ ues CoMneruliii n.i ■■» Vegetables CoIlectlOD c i»*i>»»^ — Vegetables Adapting thi ^ -t t,. luUivldual Fairs Mixing Gaiu „ m Classes Bules and U.. . routing .o Fruit and Vegetal.l. lections Prize-lists- Fortei .an Revision of Prtat^«*« '^S^ ^liPI .11 int. m m p m h *- |i te-' I" hi. r F- I & -I u 1 b EXHIBITING FRUIT AND VEGETABLES. INTRODUCTION. FA^rluT^J "L!^"" ""'* ^^^ Horticultural Branch of the Department of Agriculture has been supplying judges for fruit and vegetables, for the numer «us fairs of the Province. This was undertaken prlmarli; In order to LtabTsh Jud^hv" hTT,?"'"'' °' •"''""'*'"' '^'•"^ *•"« •ndlscrlnTmatl cSS o? oSTu. "^ T uT '""■ •""' P'^^'^-^'y '«"«! to do. l^he reports of the exhIbTtlon ing standards have now been established and maintained. It Is also the desire to use the Information so acquired by the Horticultural Branch to modify the prlze-Ilst% of the different falrsTn such ways as to prlote the culture of the best varieties of fruits and vegetables by giving the ^e^t^t prl«smoney to such varieties; by providing for «,mmerclal displays In oSr to up exhibitions by Inspiring their officials to keep well abreast of the progress S horticulture In their districts. p»"Kr«a» oi In I^^T'L^'!!"^ Horticultural Branch has been of great assistance to exhibitor, in the Identification of varieties; In disseminating a knowledge of the various blemishes to which fruit Is subject; and to a very large extent In promoting gene^^ information on what Is ideal In frult-productlon. This work, having been carrl«l on for several years, has given general satisfaction. There has been a great Improve- ment In the fairs, and the offer made by the Department to hnve the prize-lists of the various fairs revised at the end of each year by the Horticultural Branch has been generally taken up. This matter was discussed at a recent Agricultural Fairs Association meeting at Victoria, and the following resolution passed — '• Be It Resolved, That this meeting Is fully In aec-ord with the general principles of prize-list revision as stated before us by the Provincial Horticulturist, and we recommend that the various agricultural associations consult with the Department of Agriculture on the necessary revision." Our officials found much room for improvement in the choice of products for exhibition, m their preparation, nomenclature, and arrangement, and we have been able to make many recommendations In the revision of prlze-Ilsts. A general demand has been created for Infownation along many of these lines, but more especially with regard to the scorenjards used and the standards of iwrfection for the various types of fruits and vegetables, and it Is to meet this demand that the present bulletin has been prepared. EXHIBITION OF FRUIT. * Standabds of Perfection. The first step In preparing the exhibit of fruit is to get a mental picture of the Ideal first-prize exhibit. Of course, the entry must comply with the rules and regulations of the association, and be entered In due form and staged correctly on time and In place; but the fruit Itself must have a high degree of Intrinsic merit if It IR to excel in competition. There arc certain standards of perfection which are acc^ted as Ideal, and In proportion as the exhibits approach the perfect ideal they should receive awards. The standards of perfection discussed here are the resulU of much experiencft They have been reached as the result of observation during a number of yean at the fain of this Province and in the fruit regions of the United States, and in them ; i f h ;, 10 Depaktmkmt or Aobiculture. endeavour has been made to empliaalze tbose qnalltles of fruit. In their proper rela- tive proportions, wblcb, wben attained, give fruit pre-eminence. In answering the question, What Is the standard of perfection? we say of a plate of fruit that it must be free from blemishes and in good condition, of normal shape and slse for the variety and for purposes of consumption, of the highest possible colour, uniform in all respects, and of high quality for the variety. In collections of fruit there must be. In addition, correct nomenclatUK, commer- cial value, proper selection to cover the season and the various uses in consumption, and attractive arrangement. For packed fruit there must be— In addition to th« form, size, condition, uniformity, and freedom from blemishes — proper packing and attractiveness of package; so that standards take In many points, and must be dis- cussed separately. There are, however, certain principles upon which all onr standards are ba8«Kl, and upon wblcfa our score-cards are prepared. These principles will be first dis- cussed, and, following them, the various standards and score-cards separately. The Size of Fbuit. This is a point on which there Is much misunderstanding. Many seem to con- sider that for exhibition the largest size Is the perfect size. This is manifestly alMurd. Fruit is mainly to eat, partly to look at. and Its consumption value should rule in exhibition as In use. This principle has been in much confusion, but the point now stands as clearly defined. In some varieties of fruits, however, which lu British Columbia do not attain the size they do in more southerly regions, the market demands the size to which It has been accustomed, and when this size is secured at only moderate sacrifice of quality and none of colour, as in plums, prunes, and ^actaes, the size should be large. The most desired sizes for each fruit will be discussed under their separate headings. COLOUB. Colour, like size, is an obvious quality of fruits, and Is one In demand. Colour is popular becau.se It appeals to the eye, and Is also usually associated with quality. In all our fruits the highest possible amount of colour Is demanded. At the same time It must not be secured at the expense of other qualities. Some very highly coloured fruit Is so because of some Injury to the tree, or from undue exposure of the fruit to sun or warmth. Such fruit would lose points on condition. The colour must be healthy and attractive, as well as high, and must be typical of the best In the variety. Any abnormality of colour scores low, both on type and colour. > FOBM. In shape, the fruit must be true to the type of the variety, as commonly known. Some varieties vary widely in different districts. In extreme cases the off-shape fruit must be scored down. In many varieties of Irregular or unsymmetrlcal form, individual fruits may be chosen that excel In uniformity and regularity, and while they may score high on uniformity, they may "be so off-tj-pe as to be disqualified for form. There Is, then, a medium between the extremes that scores well both ways. For this reason It Is desirable to choose fruits rather more uniform than the usual type of the variety. Unifobmitt. This quality Is most Important in all classes of fruits. The Individual specimens that comprise the entry should be ns nearly alike as poastble. They should each approach the common Ideal, which ideal Is, of course, the perfect one for the variety and for its intended use. Uniformity gives attractiveness to what, without It, would be a collection of unattractive specimens. Uniformity Is also the fundamental of successful packing, and is the basis of fruit-grading; in itself it also helps to sell the fruit. ExHiBiriNO Fbuit and Vegetables. 11 Uniformity applies to colour, stee, shape, and condition. Some varleUes of fruit are much more variable in shape than others, as, for Instance, Wagener and Mcintosh, as compared with Wealthy, Jonathan, and Northern Spy; and In such Irregular varieties such perfect smoothness as Is expected In the litter kinds Is not typical of the variety. Fkeedou fbom Bixmishes and Condition. It is a fundamental in exhibiting fruit that it should be perfect : free from all blemishes, whether they cause actual waste or merely disfigurements. This seems a most obvious axiom, and yet much fruit Is shown with most apparent defects Just how to deal with fruit Infected with disease Is often a problem with the Judge especially at fairs In new districts, or those where fruit is of secondary Importance' as in many Coast sections. To disqualify all Infected fruit would discourage earnest exhibitors, and would sometimes result In awards going to fruit much Inferior In all other essential points. Our Judges are therefore Instructed to use their best Judgment on this point, but to be as firm as possible, and to discourage the display of diseased specimens. Blemishes are of four main sorts: — (1.) Insect injuries, which are generally obvious. Most of these, especially the presence of scale-insects, should disqualify at once. (2.) Fungous diseases, especially apple and pear scab, brown-rot of the stone- fruits, etc., for the display ot which there Is but Ilftle excuse. (3.) Physiological troubles, prominent among which are frult-pit (or Baldwin spot) and water-core, for both of which fruit should always be disqualified. (4.) Mechanical injuries, such as bail-marks, bruises, punctures of the skin, etc. Many of these, especially slight bruises and healed-over Injuries of any kind,' are considered the least injurious. The absence of the stems is, however, evidence of gross carelessness and should disqualify exhibits of apples, pears, and plums, as it leads to early decay of the fruit. With prunes, it is hard to keep the stems on, and It Is unnecessary, as breaking-off of the stem does not with these cause decay. In fact, prunes wither less where the stems are removed. POLISHIXO. Unless local regulations and sentiment are distinctly against wiping and polish- ing, apples and pears may be so prepared. We are aware that this practice is forbidden In tbe prize-lists of many of our fairs, but the rule is now much more honoured in the breach than In the observance. We believe that it is a regulation which might well be abolished altogether. The large shows all allow polishing. It really does not affec' keeping quality. CoNDrrioN. This refers to the stage of ripeness. Specimens of varieties past season should be In reasonably firm condition, and prizes should be awarded to the entries not past condition at the show. Fruit so far past season as to be unsightly should not be shown. Winter fruits are not supposed to be of mature eating quality at the fall fairs, but they should be firm and in a normal stage of growth for the time of year, not too far advanced, which indicates short keeping qualities, and not so Immature as to suggest possible failure to properly mature before frosts. Quality. On the score-cards quality is the ccmibination of flavour, sweetness, texture, etc., that constitutes edibility. The term Includes the quality of the fruit for preserving or cooking, as well as for dessert purposes. It will be noticed that there is no place allowed for quality in score-cards for plates of one variety, or boxes of one variety. Tbto is because it is assumed that all exhibits of one variety are equal In 12 Departmbnt or Aobiccltdbe. I qiuUt}-. If not, then the one more deficient In colour and condition wonld be of least quality, and would be scored down on those points. Where varieties compete against each other, however, the question of quality must be considered as of primary Importance, and receives a place on the scbreKJard In consequence. It Is also considered In deciding on the merits of collections, and Is very Important In giving awards for the " any other variety " class, as well as that for seedlings or new varieties. In commercial exhibits, quality also Includes shipping qualities and the standing of the variety In the estimation of the market TTie variety that ships best and Is best liked on the market gets favourable consideration on these advantages. In deciding on quality, which, by the way, is a very hard thing to define, and to quite a surprising extent a subject for a great difference of opinion, the judge does not -test the different varieties, but gives each a score based on his knowledge of the general estimate of It. With seedlings and new varieties, however, It is necessary for him to sample them, and make awards according to his personal judgment. CouMEBciAL Value. This Is scored In collections only, as iu box classes each variety Is supposed to have a class for Itself. The judge does not decide on the commercial value of the specimens on exhibition, but tak«8 the general verdict of the markets to which the fruit of the district normally goes as to the average value of each variety. It Is Important to note that the commercial value of the variety as locally produced Is considered, not Its val ,; as produced In fruit districts In general. Where a district Is not yet at the marketing stage, the judge will make as correct an estimate as possible of the relative commercial values of the varieties In competition. NOMENCLATUBE. Fruits shall be correctly named. In plate fruits, where It Is assumed that all the plates are named (and this should be required), the judge may disqualify for omission or misnaming. In this latter case, he will. If possible, make the necessary correction. In collections, it is expected that there may be some defects In nomen- clature, and scoring will be based accordingly. The names of varieties should be Insisted on In all exhibits, and especially In collections and commercial displays, because their absence greatly detract.s from the educational value of the judge's decision. Labels should be neat, legible, and convenient to see, but should not be pasted or pinned to the fruit. Season. The i^eriod of time at which fruit is edible is Its season. In most apple seedlings, or in "any other varieties" of apples, the longer-keeping variety would have the most desirable season. With the seedling apple, we would give full points for one keeping into April or May. In soft fruits, the season of use should be long, so that fruit will hold up well, and it should come at a time when that fruit Is likely to be In demand, or when there are no other desirable varieties. In collectlonF for home use, the season Implies a long range, from early till late, so that there should be a supply at all times throughout the year. In commercial collections, the varieties should include the principal commerelnl kinds, and especially those which come at a time of most demand. The commercial collection should. In other words, give a uccessiou of varieties most In demand on the market at the times they are In demand. Package ano Packing. For commercial fmlt-productlon, packages and packing must be of the hightat standard. The package must be adaptable to the fruit, reasonable In cost, sufficiently strong, and attractive. The iieckages used In British Columbia meet these require- KXHIBIT1N(J Priit AXn VK({CTAI«LES. 13 ZT V "',7"t'V'*"''"^- ^■'"*'"« ""'« "'""'t '« " '■<""I>'"t. flnn. full, attract tne i-a. k. Tills will Ik. coiiHlderwl in ,M«1I muier the pro|KT Iu.«.lln«. I*LATK8 OK API'I.ES UB I'KAKS. Size Colour .jl I'nlforuiity "j Form "■_' FretHloui from hleiuLshes ami oomlitloii v) 100 All Judge, ar.. Iniitructod h.)w"wr to uV thp srn.T n»iii" ""!«;'«'>';?*' <•' th.. point., ni.^tloned. It, and consequently nnlformrty "■•olecard occasl- ,all> to secure harmony with SUr (15 iK.lnts». -Apples ami iK-ars slioul.l \ye of medium «lzes. Joiiathau ami SpItzen,,erK .houl.l be about 13Hs; Snow and Tcx's Oran«e. U.Vh; Spy a„.l Mcintosh It«l. l..,8; other rte«s.'rt varieties In similar proiH.rtU.n. For showlns In the fnlted States, choose fruits one to two sizes larger, because In that .x)untry they have a frult-Ht.imI trade that wants larger apples. For Canadian ...i.ditlons. we believe we ..re well advl»ertant factor' however, for colour, uniformity, and free.V)m from blem.'sh are each ghen a higher store. Because It Is such an obvious quality, however. It usually receives undue con- sideratlon. In many of the newer fruit districts, where most of the fruit showD Is from young trees. cou8e.iuentIy large and low-coloured, the awarding of prizes to fruit of proiK-r size and c-olour gave apparent preference to the smallest fruit shown Some exhibitors consequently went to the (.pi«slte extreme, and conclude,! that the smallest fruit was most deslretl. and were dlsapiwinted at the next exhibition on receiving no award against normaI-slzessIbIe. consistent with the tJiie of variety In the district. Ked varieties of apples should l)e red all over. Blush varieties should have a good blush on the cheek. (;reen and yellow varieties should have as much retl as can be secured, but the clearness of the green or yellow colour Is of llrst Importance In such varieties. Husset varieties should be eveiilv rucseted all over, and bright-reddlsh russet nither than green. The same colour -i •- , apply to pears as to apples. Uiilfonnity (2.-) itolnts).— Absolute uniformity Is desired, especially in colour and size, bei-ause these are the two main iwlnts In grading. Form {in iwlnts).— Form should be correct for the varlet- and district. l,.u ;» not so Imiwrtaut ns colour and uulformlt.v. It would be Imi .ble to describe the cori;-ct type of each of the vart^ns varieties, even for one district, and the local type varies, esiieclally between the Coast and the ' i> - (Jenerally. the a|)ple which grows from the centre blossom of a cluster I i st I. and sl.mld be shown; In fact, to get uniformity In form and tyjie, all i . . . be so chosen. Type ran only be learned by study and practical handling of : c '^rent varieties. In varie- ties of irregular form, an ideal rather more regular than i .e average Is likely to be favoured, because of Its uniformity. Freedom from BlemMtea and Condition (?0 poll ts,.— The presence of frult-pIt and wnter-core Is especially to b" against. Stems of all kinds should be intact, though the ends may be c 14 DKPABTMENT or AOBICrLTfBE, .^ ^^H r^' ^ J v^^hWP^^ t « /-fl''/*'' ^ JH ^^^^^^^^^HHl ""j^m-"- kMm^.'* .91 "^^ "' id ^j*'. ; ^' ■ • ^ . ■^■■* r 4 It- - ''Jlfl #r.tfi .t: ^i^ «J ii^H M ^ \ ^iM iP^ -|Mv ^^'•'v*J 0r "i ^^^^^^^^^K^^^^^I^^^^^^^^HRHIRI^I I» 1^ Exhibiting Fbuit and Vegetables. 15 Plates of Peaches. 8'«* 20 Colour ,,. I'nlforniltv ' ., M Form Freedom from blwulMln-s iiiid ••oiulitlon 20 fiizc (20 iH.int8).— Size Is a more Imiwrtunt |K,lnt witli iK-acIu^. The miirket demands them of the larsest size. I„ the exhibitio.. of \»U- varieties, sizes from VAts to i'2'a are most desirable. Colour (25 points). -Colour should be as high as i,„ssll.le. and 8|)eflmei.8 should l>e absolutely uniform in all resists. The form should be tv al of the variety Freedom from blemishes is usually easy to get. but exhibitors must be careful to avoid split pits, whi.h are very easily overlooked, while small bruises, not ai.parent at the time the fruit is set up. bcKln to show by the time it Is judjied. In condition, the peaches should be firm. PL.XTES ok I'l.lMS AXD PBLXKS. Size 25 Colour 7- J.I Tniformlty ^. *'°"" '•.v.v.i;:;;;;;;:;;:::::::;::: 7o Freedom from blemishes and condition 25 „ 100 They should i)e the largest oi)tainable for the variety, consistent with other points. Colour should be typical In tone, uniform, and as high as i^ssible. T'nlform- Ity Is fairly easy to secure, and Is eximted In a high degree. In form the fruit should be smooth and typical of the variety. Freedom from blemishes Is Important, and such thnigs as sidlt pit and gummy l)it, as in Pond's Seedling, may be easily overlooked. The greatest care should be taken to have the stems Intact In all varieties of plums, Innause usuallv when the stem is lost the skin is broken, and decay will set in. Slight skin-punctures not readily apparent will tjulckly lead to brown-rot in many districts. Fruit sliould be Arm and in first-class condition. If brought from cold-storage it should not have any moisture condensed on it. Preferably, the " bloom " sliouid be preserved. The stems need not be left on prunes. Plates of Seedlings and Fbiits listed undeb " Any otheb Vabieti." Size ,. lu Colour on Uniformity -j^ J""™ • .^. '.'.'.'.'.'...'.'.'.'.'.'.'. 15 Freedom from blemishes 10 Quality 25 Season 100 These are very nnsatlsfactory classes to judge. Plates of seetlllngs. to receive awards, should excel most connnerclal varieties under culture locally. In colour, uniformity, quality, and In season, while the specimens exhibited should have good commercial size, and especlnlly should be free from all blemishes. As little or nothing as to their commercial value can be told from the plateful of apples, we do not consider this class of much value. a^fff^fmfm'^ W Department op Aqbiculti'RB. II .. if The " liny other variety " c-la»H Is eminently nniiatliifaotory to all concen J, for Mluillar rfawnig. It U usual to award but one set of prises for the wliole oo1i«ms tion (llHiilayetl under this heading. Many Koud varletlew ko unreooKiilxed, and their owners feel, justly, that there may lie several phites each of which Is {lerfectly worthy of first prlj^ on its variety aierlts. Plate Collectionh of Apples. I'eabs. I>li ms. I'cacues, and otheb Fbuits fob Home OKriiAR'i. Slae 5 t'oltiur 1.5 Uniformity 10 Form 10 Freedom from blemish 20 Quality 15 Couinierclal value , 10 Nomenclature 5 Season 10 100 In this collection, which is a very worthy one, and one which should be Included in all prize-lists, there are the same requirements for size, colour, uniformity, form, freedom from blemish, and condition as are required of the individual varieties in their resjiectlve plate classes. As different varieties are shown in the different collections, however, their quality must be taken into consideration, and this is given 15 iwints. Commercial value is considered to the extent of 10 points, because a great part of the product of the home orchard should be of value commercially to |)rovide for the sale of excess yields. A wide range of varieties over the season Is desired, and so is-a range over the different uses to which the fruit Is put — dessert, cooking, Jamming, preserving, etc. Collections of not more than twenty-five varieties are exi)ected, and a number of varieties beyond such limit should not be encouraged. Nomenclature should be correct, for on» of the greatest values of such collection Is to aid new-comers and intending planters to choose the most desirable varieties for the puriHJse. Collections of Apples, rKABs, Plums, and PEAcnEa fob Commebcial Uhe. Size 10 Colour 15 I'niformity 10 Form 10 Freedom from blemii^ and condition 10 Quality 10 Conmiercial value 20 Nomenclature 5 Season 10 100 The requirements la this connection are in some respects like those of the pre- vious one. Tlie intrinsic merits of the fruit must meet eommerctal requirements, as discussed under plate fruits, but quality Is less considered, and commercial value Is given a higher score than In bome collections. The requirements of season are some- what different. (leuerully, a list of over ten varieties of apples or four of pears is not encouraged, while the longest keeping commercial kinds should be given most consideration. ExiIIBITI.Vti PbuIT and VE«ETABI.t». 17 BOXKH OK APPUCB. I>»J^B«. OB 1>EAIHI». fruit- s'"* 10 t'olonr .,(, riiirorinlty ^_- Fre«tli>iii from iileiiiiyh inul coudltioii i.-, Qiiiility " J. VnikiiKe iind iHukliiK 3 IleiKbt at ernlH 4 FiilliifHH or bultje ^ Solidity or coiiiiiiictiifNs j-, AttnictlvfiicHH iiiul style of piiik -, AllKIIIIieilt . noXKS OF 1'1.IM« AND TkISKS. Fnilt— Slzt ^ 20 Colour jj Tnlforuilty j,-, Frewlom from hleiulsli niul i-oiKlltlon i(» yuiillty 1-, Paokage 3 HelRlit and fullness j^ FIrniiipss - Attrat'tiVMiesH and stylf of pac-k 5 Aliiinnieut 4 - 25 100 100 All t)ox displays are intended to be in conMnerelal packases. and tbe object of these box displays is to eupouraRe the hlRhest tyi>e8 of frnit and packiuK for market purposes. ITie sl7.es of the fruit should be those of tlie Kreatest fouunertlal vaUte. usually 104 to 12.S to the Iwx in such varieties as .lonathan, S|)ltzei>t)erK. Melntosb. Wagener. Northern Spy. Ijirge varieties, such as King. Alexander. Wolf Ulver. etc.. may go as high as 72 to the Iwx. while small varieties, such as Snow, and Cox s Orange, may be as small as 17."i to 1S,S. Tlie l>est conuuerclal size for tlie variety should be the guiding rule. Markets for British Columbia fruit prefer 4- and 4%-tier ai>j)les. As n general rule, iu standard dessert varieties, choose the close 2—2 packs, 9(J-120. The colour should lie high, and it will lie noteil that colour is sc-ored higher than any other iHilnt In commercial packages. I'nder unlforuilty we exiiect fruit to be as even In colour, size, shaiie. a- d con- dition as it Is possible to get. Tills is the foundation of successful grai'.ing. More- over, In every resjiect, the fruit in the lower layers should lie the s«nje as those in the top rows. We are very glad to see that this rule Is now very generally recog- nized in British Columbia, and It was extremely rare in this past season to find a box of apples that was not ecpially as good In the low°r layers as It was In the top. Freedom from blemishes is Imiiortaut iu boxes, though it does not receive quite as high a score as iu plate exhibits, and a slightly greater amount of blemishes Is allowed. 18 DKPAiTUKxr or Aoiicl'Ltvkb. Quality, for which 15 points !■ allowed, la taken Into conatderatlon only when two varlelieti are In competition. In single-varietjr entry quality la rated full poluta for all entries. When varlstlea compete, quality refer* to commercial quality, market preference, and Includes keeiiing quality and range of aeaaon aa well. Package and Packing (3 points).— The Ikjx should be of spruce rather than of other Inferior woods; In all dimension ->nld be correct standard slse, e>enly cut, and with slngle-pler« ends, sides, tops, and bottoms. In finishing, we expect .i to bo Dlaned on the inside and the ends on both sides ; proiter cleats ; properly nailed ; put together to te-xke a strong, attractive pnckuge. The wood must be clean. It Itt preferable not to have the brand exposed in box exhibits. Height at Emit (4 points).— The bulge must sloi)e gently to both ends, at which toe fruit must l>e only about M Inch above each end. This is sufficient to provide tightness wlien the cover is nailed on. Lower ends may go slack, while. If higher, the fruit will be bruised by the cov?r. Fullncat or Bulge is allowed 4 points, which does not fully emphasixe Its impor- tance. Boxes of peaches should l>e full up to the cover, but with no bulge. Plums and r' 'OeB packed in four-basket pluji-crates shou' J tiave a bulge of about % Inch. Apple-tx>xe8 should have a total bulge, top and bottom, of IV* to 1% inches. As small as 1 It eta may l>e satisfactory on the very tight packs, while 1% inches Is none too much on the open packs. Too great a bulge causes too much bruising, and too small a bulge means a light-weight box, and one that will not carry well. Pears require a heavy bulge, between 2 and 2% inches total, top and bottom, on account of the great shrinkage of pears in shipment. Solidity or Compactnesa (5 points). — ^The pack must l>e firm and solid, so that the trults are Immovable in any direction. Full weight is expected. Attractiven€»» and Style of Pack (5 points). — ^As packed, the box must be attrac- tive, the wrapping smooth and even, with no torn papers ; the general impression to be onti of evenness, neatness, and uniformity. Of the three styles of packs, only the " diagonal " should be awarded a prize. " Square " or " offset " packs should be disqualified. A change of pack in the lower layers should also be disqualified. The pack must be regular and it must be the correct pack for the shape and size of the fruit. Alignment (4 points). — The rows of apples, across, along, and diagonally, must be in perfect alignment. This Is the final evidence of skilful gradliig and packing. Proiwr alignment greatly Increases the attractiveness of the packs. PREPARATION OF FRUIT FOR EXHIBITION. The actual selection and preparation of fruit for exhibition is a matter in which a man should learn by experience. Actual practice and the results of showing for a year or two seem almost necessary to the creation of the prer Ideal In the mind of the intending exhibitor. The following are suggestions which in a great many cases would have given much better results if followed : — (1.) Get a copy of the prize-list of the local fair as soon as it Is published, and study it carefully. Mark the classes you expect to compete In. (2.) Read and re-read the rules and regulations of the show. More mistakes are made from carelessness In this respect th^r ;*»;r. Some exhibitors do not seem to realize that the object of the rtlos l^ competition equal and fair, and when any exhibitor fails to comply with t. .^d Is still admitted to competi- tion, Je has an advantage to which he is not entitled. The rules should be complied with in making entry, in preparing the specimens for the show, and in a<-tually setting up the exhibit at the right time and place. (3.) Read carefully the paragraphs in this circular re score-cards and ^Uiudards of perfection, and get firmly fixed in mind as nearly as you can what Is required. KxHiBiTiNo Fhiti xd Veuetablcm. 19 Plates or Apim,, . and Teau. R«inlre nve himh imeiia to a pinte of one rarlety. It Ix bwt to wlw-t rtlreot from the tree, .booKliiK .. ,lo»?n moat like the Idea Handle them .■arefully-ootton-w.K)! li good. Keep early kiudH In n cool pini-e lu II exhibition. In i«ld ..torniie If neoe» wry. U ave late kinds on the tree as long uk p.H.iiH)le. lM „ are to «rtfT cbooM- »fce fruit on the tree, using calipers to get the correct «!» .»r the :<»,% ytm ha«c i,|. ,i to display. Handle fruit carefully into clean l«*5i =- and reiuMiv*. ut the i,a< kiHU-ii.tuse. After th'- fruit has bec-ome conled, pack tb«- ,»»lnien>. ,^t ^v«h1. wTiiH'M-i all apples and pears excei>t the top row, whl«-h whould be k.m inwr..|.i»(|. I'lace thick felt i>aper above the top row, and nsi „n the lUl ■! m HH^t.. uwler it If necessary. For flve- box, ten-box. and larger 1... «. fruit* ai> -.• w^^wl from the orchard run In the packing-houses, though thix m.wt mt»» •« tw* Mtlance l. Tlim. Ii..« lK^.,i llttl.. ..ffort to g,'t l,l«,.r ,li.,.|.,,H. ,,i,.| i,.„ eiu.i.Bl, ..ffort """ '•*-'" " - ' • «• "»• v^KHfiMe ..xl.ll,U« to „r»,H.r ...ivMiitnw. nn. of «r..i ..r total v.,li„. „.,.„ our frult-.-rops ..i,„ wh woiiM v..M,.,rH to J ,| , .T Kruain«. ,r..„irnt « .,irk..tli.«. Tlu- f irn Kho.il.I foHt.-r ,i knowliHlK,. of ai.,1 Hhou"''!'.*' :"!•"•"';"'' ."' I-'-"-"'"' >'l"'"l.l IH- of lll|„.l. IIH,. „. .,„„,|,„^ ...Xl.ll.ltor. to i:: ofu:";;::;;;;:"""""^^ "• """""• "-"^ '-'^ "■ ••"-" ^^'•" -- -^'■- Sl.l,,,,|iiK orK,.i,ls„,tloim Mlioul.I s,i|.,„,rt any iiiovmoiit to ..l.:.at.. tl... „•, ,..« ..H .. the mark..t r..,„lmne,it» In vemahlen. l.y M„««,.Htl,.« the most valuable ,la J-s «m hy „.«|.tli.u with prize.... y. The s^H-retary of the fair Hhoi.l.l «|ve ve^eZ e |«.tloi.H s,K^..il attention aiul eii..,„ra«ei t. S.hool ehlMren .ho„h, Ik- Inl^re,,. , theniselv.s ihere kI.oiiI.I be ,,rl«. for the best „|.p|..,. by a H^-ttler In ,iN arM ,«.r an.1 also for s,.ttlers In their se.-o.al year. Folks with town a.al village «ar.le,.K Hhoul.l IK. en.^.ira«e.l by a .rl.e for the best ...ll^tion from sueli «:ir,lens STANDARDS OF PERFECTION FOR VEGETABLES. I'SIFOBMITV. ^hnnTI"! ''""T "'•':"":'"' «""!>rI«InK an entry, or a package In a oomn.erclal exhibit Hhould l>e uniform in size. form, colour, ami .luality. '■'■•'•"'u SIZK. Size should be m.nlerate. not larp.; in fact, that size in whhh all the other .l.m .ties of the variety are fouiu, to their greatest perf..tlo„. ,.. p .. „; tl Bar.len veRetabies. overslze.1 vegetable, are eoar.se a.al of low .pialitv. an.l rou« Those under Size are very often so becaus*. of ,«or .uitnre. a,.a the., are often touKl.' of low quality, and even malfornied. The colour should be brlKi.t. clear, and attractive. Colour in vewtables N -i matter largely of «.near most attractive. In commercial packages all the above points are of Importance, and In addition we expect that the package will be clean, well constructed, and with the contents firmly packed and of full weight. In collections of vegetables of all kinds, there are, in addition, to be considered the variety display, which should be large, sufllcient to cover different uses througb out the season, and display should be made In an attractive and convenient manner. It might be well with specially good winning displays of vegetables to have neat labels indicating the varieties of the different vegetables for the general information of those In attendance. Potatoes. These should be uniform, particularly in shape and size. For most main-crop varieties they should run about 8 or 0 oz. in weight, this being the most desirable average size for potatoes for general purpos»>8. The colour should, of course, be typical of the variety, whether wlilte, pink, plnk-eye«" In commerd.,1 exhibits, which should bo In units, say of either 15 - 50- or 100 lb lots, there should be full weight, and the sack or pnckagj should be dean and ge^.!; «l.pearance attractive. In preparing exhibits of potatoes of comme c a clasis the gj.«UK..nts are correct sl.e. unlfornmy. .naturlty. and weight, and fie^rVj;; Omons. comlllT! '"""■'' "* ?"""""• '"""'"'"*■ '" •""'°"'-' «"'-'^- """"«>• """ >»"turlty. For commercial purposes, the ordinary onion should be atout 2% Inches In diameter and nearly globu ar. The colour should be clear and distinct. ,ither ye low r^ whl"e mJ r Ifv u 7 ' ","'' '•?^"«»"« ■■'">«""* »f «'"">"rity In other respects. Lack o^ maturity is shown by softness, especially aro.nid the stem end. a..d by the thickness of the s em. Onions should be „nlforn.ly har.l. with sn.all and thoroug ly umS stouMbfir """•' '' '''■' """' "■"' '"^-- -^-^ ••---..-" '."-":2 The shape should be t>-plcal of the variety andr^t":::;.rd;:^er- """''• -^ "■'"• """■" "-- «""• — • ^-'. Of unirrcir '•' '"* *" ''- '^""^ •" •^""•'^'^"•' ^-^^^ «■•■" -•^ - — •'. -- When onions are cut across, which Is not usually done in Judging;, there should Beets. Garden l^eets must be uniform, particularly In colour, shajK., si7.e, and mnturltv Though usualiy sho,vn to n.uch greater sizes, undoubtedly the best f , il p.Ss U 2% to Ji/, inches In dian.eter. except In ,-ommerclal exhibits, where li,,- ■ sC d little waste from grwM, top as .H.ssible. The form should be nearly globul r o7the globe bee s, and typh..! of the variety In the long ones, which latter should be 0 l . Inches long and about 2 Inches m dian.eter. Beets should be free fr rblcmishi S:^ sLlT "• ""'\". •"-''■^■"••-' "--•^- top- -hlch Is pra..tlca,.y , w.s . from the beet, but the root should be left on. I, is desirable that the (op sh. mid have been as small as possible, as evidenced by small stems r.r™..^"li'/^ n>"l '"sl'le colour are the most lm,Kirtant points al«ut the beet When c o«8.sectloned It should be red all through, with a n.lnin.un, of white It ZZ c, t e„« „y, wi h an absence of fibre, and the rings should be numerous and n^ row while the flesh should be swe,.t an.I jul.y as well ;,s red ' Commercial exhibits of beets should comply with all the above renulren.ents save that quality Is not glvo,. so high n nluc -.n.l m^,- ? V ''"'""^f"'™**' "nlformlty. smallness of top, and correct slzc^algiv^nabre. *"""" " '"" °" Swiss Ciiakd. .h m"!* ' n" 1""""""" "^ *'"* '""■' ^'"""■^■- "' ""''-^" '"« "t"!"* are edible Six .talks Should be displayed with the leaves left on. The stalks should be long, thick white uniform, tender, and clean ; the leaves snmll In proportion. ' f f. I I ■\- It 1^" I !. I I-: tr 24 Dkpabtmext of Aobicultube. Cabbotr. (iardeu cnrrots, no shown, should Ije very uuiforni. esiieclully In size and form ; the short varieties from 4% to 5 Inches louK. the IntermellttlnK. due to too rapid growth. Carrots should be washetl. the tops of th? roots removed, and the stems twlstetl off. The top should be as small as possible, which Is shown by the smalluess of the scars left. In commercial exhibits of carrots uniformity Is most important. In size the 8i»eclmens should weigh % lb. each, while in form they should l)e short and thltk. Quality in carrots is Indicatitl by taking a cro.-'s-seitlim. The heart should be small and the flesh small-grained. As tested by taste, the flesh should be sweet and mild I- llavour. TABIX TlBNIPS. The swede varieties should be about .' Inches In diameter, wkh a small top, clean, uniform, free from all blemishes. es|iecially the work »,/ the frnlt-maggot. Arm and smooth. The white and yellow varieties of the white turnli)s should l)e true to tyi>e. and In size metliuni for the variety. In all tyites of table turnips there umst be uniformity, smoothness, attractive apiiearance. good t.n>e, and. esi)eclall.v. freedom from Insect Injuries. Cabbaok. Two 8i»ecimens are usually callee well up to weight, viz.. 200 lb., well filled with uniform, clean. sm in garden classes Is ulwa.vs to be discouraged. Kbl-hsei.s SpiiorTS. Two stalks each of brussels sprouts are exhibited, with a few of the outer leaves left on and the i-oots removed, but the sprouts must be numerous. large, Arm, closely set, free from aphis and other Insects, making as iieavy a stalk ns itosslble. ('AULlfXOWKB. The two cauliflowers called for should be uniform, esi)eclally 1" size, i-olour. and preparation ; slumld be from 5 to (i% Inches in diameter, pure white In colour, smooth and reitiiliir in form. Tl'icrc should l>e no green leaves showing through the Iiead. which should l»e tiuito solid and dense. Cauliflower past condition, ns shown by soft- ness and o|)enness. should not be aci'epted. In preparing cauliflower for show, remove the roots and all the leaves except some six or seven, which should be cut off Just below the top of the head, leaving their bases ns a protection for It. E.\HIBITI.\(J Friit and VK(;|.rrABLKS. StOTCH KaI.K. Two stalks sl.onl.l I,,, caii^i r.,r. u„if„r.u. ,„...e espedallv i„ .1,,. ,,,,1 tl... Lrimipal .•e.,ulr..nH.u, Is that they b. vigorous. Hw.n. an. hoavj- v th hW la.k numerous, well-iiiiled leaves. '""i. "uii i.ir;.e. daik. ICadihii. The tu.nl,. varieties of ra.llsl.es are exhihite.l |„ hun.l.es of twelve Thev shouhl - was,,.., „„u the roots an.l to„s left on. Th..y shoul.l be „re„a e.l s l" ■? a be unifo „, o, elear re,l an.l whit... sn.ootb. free fron. r.M,t-„.aKKots. an.l verv tin 1. elr ,.rlnel„al ..ef.vt ..s shown Is hoMown..s.s or softness, whl.-h .an u. , ,1 • L , "' ^.•nte., by „,.« erate nH-tho.ls of culture an.l by sel...,ln« n.e.llun.-size,I s^n "s ^uo^z rz:z::r:^ ;;.:;'u::: - ---" — ■-- -- ♦- -- 8<}UA8H. A Kreat many varU-ties of s„ua«h an.l n.arrow are shown, un.ler n.ore or less oonfu«.,I hea. ln«s. at nu.uy .shows, an.l Jn.,«inK Is In ...mse„uenee very Iffle.m 1 . often unsatlsfaetory. T.. ,.„t this class on a In-tter basis, we have r^ m e.Z cmain .hunses In the „rlz.^llst. e.:.braeln« f.,ur varieties .,f s.nmner .s., msh a Jn wlnt^er varieties, wh.eh. together. «lve a complete ran«e of ..uallt, JTlCtZ In Kunlen s,,uash. of which two of a kiml are shown, there shoul.l be. „rlnolnally unlfornuty l„ size c.I.K.r. a„,l sha.H.. a nnnlerate .legree of siz,. for the v ,r etv „ ..i free.iom fron, skln-,.unctures and sin.ilar blemishes, whi.h are very .1 s r.uth^ esiieclally t.) .s.,nash Intende.l for winter storage »l<«tructhe. The Delicata variety is the earliest vine t,Te. an.l Is u much suiH-rlor ..uality to an, of the bu.sh varieties, whic-h we believe It will lar«..ly .,|s„la,l as it l^'omes known S„ec.„nens shoul.l be about H inehes long, of the t.n.lc^al. s.«aTZr shaiied ty,K' ..f the varlet.v. and of Rood colour »m.ewuat pear- a.o.i:::^:^^^:"''^ ^"""''^ •"• -' '^'-•-•^'"^^" '^'°-- "•-" ^^ '■"•>'- '-«. «»., of ,,!I'r "^r"'"*" ',"■ '•""•'■""" """"""' «"""'<> '«• «l««t H Inclies In diameter, uniform of clear .-olour. and are truest to tyiH- when the scallo,,8 are dee,. \..Ket«ble n.arrows «h..Hld be about IN Inches K.uk. unlforn.. smooth and cylindri- cal, very slightly ribl^l. .,f a unlforn. cream c „r. an.' heavy H o,trr 7V/,«„.-The (Jreen Hubbard is the ,.rln.i,.al .«.k«.,.i..K winter s.,unsh lhe„a,r shown ,„nst Ik. nnlforn.. especially I,, size. forn.. and as wartv as ,Zil I * As the slightest blen.ishes are ain.ost surely followed by dec-ay. the enirU. llw n « 8u,.h be,..lshes should In- cut cb.wn hmvlly l„ „ro„.,rtlo„. The clour should be ^ lee,, black-green. with a n.h.i.num of white on the u.nler-side. There shoul.l he about % i..ches of ste.„ .,tta,.he.l. I., size they should be „Ix,ut U to l.i i.,cbes lo.,i an Kt t.) 12 l.iches In diau.eter. Tl... Golden Ilubbar.l ...ust comply with the same general characters as the (;reeu Hubbard, save in colour, which must be a .lee,, g.)lden-yellow. For the B<,sto.. n.arrow. the same general re.inlre.n..nts as to uuif.,rn. size true- uess to type, freedon. fro... blemishes. «.,d steu. a|,ply as to the Hubburd-.' The colour and the form should Ih ty,,ical .)f the variety. The green n.arrow Is iHH.n.iliig rai.ldly i...,re is.pular for early winter use It H „.l,,pted to stewing, not to Mklng. like the Hnbhards. The g.-,-,-u nutrrows should be unlfonn. from l.i t.. 2() Inches long, cylindrical an.l s...ootI.. fre.' fron. all blemlshe« with 1% inches .,f sten. attached, tirni. and well matured f.,r the seam.u Mummoth (7M7/.-Slze and weight Hrst ; uniformity In .t.lo«r and sh.UK. ; of good type f.>r the variety; flat si.le Is not desirable. Other large varieties suited to culinary use n.lght be entered ftlth this variety; In such case the class to be called " Large Culinary Squash," as o|i|k)8»m1 to " Large Field ttipiaini." 26 Department of Aghiclxture. 3 Exhibiting Pbdit and Vkgftablbs, 27 Pumpkins. T^J^^ '1°'*"'^ "' °*''* pumpkins m the garden classes sUouId be discouraged zxAi: ;rr.r:"r:r:ij:;:.r """ -'■* -- ^-" in diameter, and of a flattened, globular shape, free from any Hat side, with -^2 stem, free from blemishes, and in good condition. " J/fl/«mof/, 7o«,-,._This is the largo green pumpliin grown for household nse n.ul the two s.K.ci„,ens submitted should be uniform, especially in sLe and ra.r The very large si^es are not to be particularly en.-ouraged, as they are inclined to l^ brrihirjdV" '"■""• '^'"'' ^""'"^ ^'^"""' "^ '••"-"■"^ "-'-"' Tiiersii: LKnucfi. There are throe general types of lettuce commonly oshibited-the leaf the head and cos types. In all mses the heads should be large cie-.n unlfon ,7 . colour, tree from aphis. The roots In all cases ^ho^be ^l^^ ' w >f. ' Th" smal er damaged outside leaves; and the head should be washed In the head varieties the two luads should be of gcnl size. firm, and white The zir:;,^ br;r""^"'^^ "^-^ '--' - -- -— - ♦- -ight. z CUCCMBKRS. Cucumbers are of two principal ty,*^the long, smooth, dark-green frame or ZZ n "? T" *'' '"'"" '''''''''• """•" -« ^""«er. thicker incMned to t"o fro H " ^T **T "."■'■'' "'""'•^ '^ uniformity, n.oderate size, proper oolnir good tvne iZZ ';;■" '•'«"'^'«^- «»'»' ""-e «". there should be a minimun. of s^^ra , .' great depth of flesh, as shown by cross-section In plckling-cueumb.rs, these should be uniform, of ni.e rolour, on an average •> inches long, and not tapered too much from ston. to blossom end. The" hou Id V" clean and the withered blossoms should be absent. MUSKMELONS .\ND CANTALOUPES. .u.,J^^^^ *'''? '"'i'" ""^ senerally grouped together, but the term '• cantaloupe - should properly refer to the white-fleshe-' CiTBO.VS. The two citrous exhibited should be uniform In size, shape, and on o cross- sectiou Should show depth of flesh. This mig.t otherwise be o^;in d by weighing then,, but as facilities for weighing such fruits as citrons, sauash, pumpkins e ZIZTV ', " !'.'"'"■" ^»"«f-<'''"-y to '-«"' by a cross-section which Is tt heaviest. Size and weight are the imiwrtant characters. TOMATJES. There may be classes for red. pink, and pickling tomatoes. We do not recom- mend the class of pink varieties, as they are ^olng out of favour under the iwpularity of the red kinds. The red and pink varieties should be uniform In size and shape. They should be true to colour, of sizes varying with the variety, but usually about 3 Inches In II 28 Department of Aobicultcbe, cllanietor. Tlie more (jlobular forms are preferml. There sliould be freedom from blemish. e(«i)etlally blotwoni-eiul rot, HitlittiiiK aruiind the stem end. and open core. They should be firm In i-ondltlon and shcmhl l)e exhibited witli the stems removed. Firmness Is the most Imixirtant point, and taken with It the thickness of the flesh, both of the outer wall and of the 8e.t')n». Tlie niimlM>r of sections should be larnje and the amount of pulp and seeds llmlte<1. Pkkllng-toniatoes. whether of the plum, cherry, or i»ear tyiies, should be uniform lu size, of projier tyix". and Arm. Peppebs. The princiiml varieties are the large green and the plckllnR. In the former class the two exhibited should Im' as large as i.dssII.Ic. green, uniform, and should weigh up well. In plckllng-i)epiiers the prize usually goes to the quart which Is most uniform. EOO-PLANT. This Is a class which Is found only In the Dry Belt sections, and the award should go to the two which are largest and most uniform, firmest, and most free from blemish. Gabden Peas. t In the class of " one quart of green i»as In jkmI " the pods should he large, free from blemishes, very well filled with large, clean, whole, uniform jieas. of dee|.- green colour. The quality of the {wm Is the most lm|)ortant thing, and they should be very sweet and high flavour. In the class for "one quart of shelled iteas" these should be uniform, deep green lu colour, clean, whJie. and of high quality, as described above. Beans. A quart of green beans is usually supplied, and this applies equally to scarlet runners, broad beans, wax-podded bush, and green-podded bush. Into which four classes this section should always be divided. In every case the ikmIs should be of moderate size, uniform, of clear, deep rich colour, smooth, and In edible condition. Tliey should e8i)eclally be free fro such blemishes as anthracnose. Condition "r quality as determined by snapping or by taste Is the most Impor- tant feature. Gbeen Cobn. Six ears of each type should be exhibited. We suggest dividing this class Into white and " any other variety." The ears should always lie stripped of the leaves, the stalk cut off close up. and the silk carefully brushed away. The ears should be uniform In length, diameter, and every other res|H>ct. The colour should be accord- ing to the class and variety, and should be clear and bright. The cob should be small aud the grains should be long, closely set, and evenly distributed over the whole ear. There must be freedom from blemishes, and the quality must be high, as Indicated by taste. Rhubabb. Twelve stalks, neatly tied, ccmstltute an entry. They should be uniform. es|)ecl- ally In alEe and colour. Sire should not be too huge, uud the most preferable length Is 18 to 20 Inches. The colour should be re«l. bright, and attractive. The form of the stalks, of course, depends on the variety. All the stalks should be clean and trimmed top and bottom. They should be plump and fresh. Quality Is Indicated by the degree of toughness, and It Is desirable that they should be as brittle, and therefore tender, as possible. Exhibiting Pblit and Veoetables. 29 at leart 40 lb. of rhubnrb. anr^ 42^ 43 it " """ '""*"*' ""•*"""»« Salsifv, sUa.i''re'^.,rsZr,:iri;rr'' ^ho„,d be un.,or.. especially in size and fibrous roots and the topr"ho„ldli In ? ' . "" ^'^'^ """^ '"P*""8- I'"" Xbere . no r^I^re-nenVLtX^^r^rtrsb^yr^^^^ — Pabslev. Abtichokes. Jebusaiem. s rr- "»•' "'"■' ^ ""•'■ *•'"' "«..,;e«rr rrrr :; Celerv. This class In celery-growlug districts should be divided into whlt„ v.n Colour is imiwrtant; they should be true to the tvno nf h. , . . In form the bunch should be long and stont hnt fh„ ► 1. ^■t and as .nany as possible of then, shlTd b: n^ 1 tl^ rirL^''^/'^' removed, the root-stock being trimmed down to th^ ,w ,1 Z""*" *""*"''l '"' '»« outer ..mail or broken stalks should be tmovcd '""""' '"""*• "'" ♦"•- .a.r;;i '.cn:t;v:"C';tr ,:Ltr'Xmr"r •'^ '^ *-' ^' --'^^ ;;ea,..,t Should n. be stringy.';^tr.r.:;:^it;ra;r;:rr'T^^^^ helv IV ,c r "'"">'. ^"r-*'^ - '""«'«"-• rust being the most Im,H,rn nt ThI, hea^ J scored aga.nst. and badly alTccted entries should be dis<,„.!^,in..d In c-o"n.ercial packages of celery the medium-sized l.,x- i^, ,12 by nr. Inches inside, is usually chosen. It should contain full weight be ftr ctlCe L^If = n-St-bJix:""' ^""^ °^ -'^ — -- -- -^ - 1:^ CoLLEt-rio?? or .Seaso.m.vo nKims. This should contain at least the five most Imfxirtant-sage, thvn.e summer TudTorTh H""'«rT."'"'"^°""- ^ "™* ""'^ '•""'•" "' --" «l'ou IdTpreprj aud for the benefit of the general public plainly and neatly labelled. There shouW be principally healthluess and vigour of growth, freedom from blemishes or dlseLi^ leaves, etc., and a proper stage of growth for the season ^"^"'^ 30 Dkpabtment or Aobicultuse. H •1. 3. 4. 5. «. 7. S: !). 10. 11. 12. 13. !■*• ir.. 10. 17. IS. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 3o. 3(5. 37. 38. 39. 40. 41. 42. 43. 44. 47). 4i;. 47. 48. 49. 50. 51. FULL PRIZE-LIST, VEQCTABLK tCCTION. PriiM. Potntoes, 0 each, 10 principal varletlM, each variety 3 „ 0 any other variety, white 2 « .. ., .. coloured 2 Onlou8, 6 yellow 3 •1 red 3 „ •> white 2 „ 0 brown 2 „ quart of plekllug, red 2 ,. ., „ „ yellow 2 , white 2 „ sets, quart 2 ,, multipliers, quart 2 ., shallots 2 Beets, C long 2 „ 0 globe 3 Carrots, (! long 3 „ C intermediate 3 „ C short 3 Green corn. C ears 8trl|)i)ed, white 3 .. *.< „ ,. any other colour 3 Table turniiis, 2 swedes 3 „ ., 2 white varieties 3 2 yellow , 2 Cabbage, 2 pointed 3 „ 2 round 3 2 flat 3 „ 2 savoy 2 2 red 2 Brussels sprouts, 2 stalks 2 Cauliflower, 2 heads 3 Scotch kale. 2 stalks 2 Radishes, 12 turnip 2 12 long 2 Lettuce, 2 heads leaf 2 ,. 2 „ head lettuce 3 ., 2 ,, cos 2 Squash, 2 crook-necks 2 2 scnlloi)ed or i»atty-pan 2 2 Deiicata 3 ., 2 vegetable marrow 3 „ 2 Green Hubbards 3 2 Golden 3 „ 2 Boston marrow 2 2 green ., 3 2 Mammoth Chill 2 Pumpkins, 2 sugar 3 2 Mammoth Tours 2 encumbers, 2 long or frame 2 „ 2 spine 3 „ 1 quart pickling 3 Cantaloupes, 2 2 * Note. — Make separate classes for the 10 most popular and useful varie- ties of the district. Exhibiting Pblit and VEopr.iBLEg. 31 i52. Priie*. Musfcrni-lonx, 2 .13. Citron, 2 . . .' ' 54. Tomatoes, « red ^ 55. „ 6 pink .'.'^ " o ^ .. 1 dozen iilckling, plum ■■■■■.............. 2 • " * " .. cherry ' Z f- •• 1 " .. pear .' Z alt. Pepiiers, 2 large green ^ ^- „ 1 quart pk'kliug ~ •Jl. Egg-plant, 2 " «2. Peas, 1 quart green, lii jiod Z '^. " 1 ., shelled t W. Beans, 1 quart scarlet runner o "**• .. 1 .. Windsor or broad o *^} •• 1 .. bush, wax-podded 3 **'• " 1 .. .. Kreen-iiodded .. 08. Celery, 0 bunches white , •»• .. « .. yellow '. ., ™- .. 6 .. red y-'-y.y.'.'.'.'.''''.'.'.'.'.'.'.'.'.'.' i ^^' " ** " green or winter Z 72. Rhubarb, 12 stalks ;; 73. Leeks, 12 stalks . 74. Parsley, 1 bunch t 75. Salsify, 0 ' - 7»i. Swiss Chard, 2 stalks Z 77. Collection of seasoning herbs ' Z 78. Artichokes, 6 .. . O COMMERCIAL CLASSES. Potatoes. In potatoes there should be liberal prizes offered for entries of 15 50 or 100 11. Beets and Cabrots. hUh". """"i °'. ^^' ^' "■■ ^'^ '"• ™^ ^'"«^ """W ^ Of Importance only In the dljrl^cts producing these vogetables ,u commercial quantities. There should be two Caobaqe. One crate of 200 lb. net weight, ready for shipping. Three prizes. Tomatoes. One-crate two-crate, or flve-crate lots; 23 lb. net of fruit to the crate Three prizes. The four-basket crate should be used. Onioks. In sacks of 15, 50, or 100 lb. Three prizes. RUUBABB. One box, 40 lb. net. Three prizes. f Departmext or AcBICrLTl-BE. i I f B i Kmiibiting Pbiit axi> Vei)etabi.kh. 33 COLLECTION CLAMC*. (1.) IVillettioii of Kiirdcn vexi'tublfH m-nwii by n Hrttlor In his lirst jt-nr. (2.) Collection of Kiirden vcK(*tabli>8 (rrown by a wtllor in his wvonil your. Ci) Collection of pirUt < veitetubles grown on ii town or city lot by an amntcnr. (4.) ColUH'tlon of vi'Ki'tublott from a riincher'H vt-ttetuble garden. (."».) •Collection of vcKetubles grown by school chlhlren on gariUMm cnltlvatMl by tlieuiNelves. Cla»«es for schl chlhlreu might Ite nwtle in |>otatocn. onions, bwts. and other ty|>es of vegetables, as well as this collection. Tliv obJjHt of prizes for colle We n.omniend strongly that the qnantltles spearly as great competition. These prizes should not. however, b<' niach" so snmll as to discourage exhibitors. Tlie icli>a Is that in the more imiiortant classes icrizes should be Increased slightly, and In the minor classes they should be decreased slightly, as cc»mpared with present practice, in lM)tli cases being Increased us the linances of the as.soc iatlon warrant. The inii)ortancv of the difTerc-nt classes varies with the locality, and the dassillcatlon into major and minor given here will have to be adopted with discretion. CI.) Many classics here named would be of little or no use in many districts, such as eii-.'-pIant and tomatuts in many Coast and c-ooler Inter' >r sections. In such '•asc-s the Uevision Committee should not Inc '"de sucli kin .cich will depend In snch cases on the adaptability of the distric- _• amoinit of prize-money available, and the amount of c-omjietltion that is likely to be secure. MIXING GARDEN AND FIELD CLAs„>cS. One of the most ccwnmnn causes of confusion in vegc-table classes In the fairs of the rrovlnce Is the mixturif of tield and garden produce under one heading. These shoiild by all means be kept separate, and It will Iw noted that no field produce Is included in the above list. In order to make the dotinition clearer, we give the I'oilowing list of Held products which sliould be kept under a seimrate heading fi-oni garden products: — Mangels, globe. Heaviest pumpkin, „ intermediate. Squasli, field, long. Kohl Rabi. Sugar-beets, stock. Stock cabbage. Stock carrots, white. Thousand-headed kale. .. yellow. Sunflowers, red. Field-beans. Pumpkins, field yellow. IIops. ,. green. 34 DlPAITMINT or ACIICCLTUU. i RULIt AND RtOULATIONt KKLATINO TO PRUIT AND VIQITAILI MICTIONS. In order to ■Impllfy the tank of the comtulttee wboee dutr It It to make ■ucb njle« ami reKulatlonii nnd provlBlons as will result In foir coipnetitlou and the harmonious oi)e ;t'on of the show, there Is submitted here the uo".t Important of those rules, which, if followed, would result in satisfaction to exhibitors iu these classes. Rules ■eoaidino EnrBiEa. 1. iDlendlng exhibitors must give notice by duly filing In the proper form (furnished, on apiilication, by the Secretary) and returning it to the Secretary not later than (three days before opening date of show). No entries will be received after that date. Entries must be made in the names of the producers, only by them or by their duly accredited agents. 2. Entries must comply with the rules and regulations, and exhibitors must conform with the requirements of their respective classes. This Association recom- mends exhibitors to secure copy of the I>ei)artment of Agriculture's circular on "Exhibiting Fruits and Vegetables" for Information on preparing material for exhibition. 3. Entries must be the property of the exhibitor. Produce should have been grown by exhibitor; and r-io»erves. Jams, canned goods, etc., should have been manufactured In the establishment of the person exhibiting. 4. All fruits and vegetables must be clean, sound, and properly prepared for exhibition. The Association reserves the right to refuse acceptance of any entry, without stating reasons. 5. All varieties of fruits and vegetables must be correctly, neatly, and legibly named. Failure to do this renders exhibits liable lo disqualiflcation. 0. All entries lu fruit and vegetable classes should be staged by 7 pjn. of (the day previous to opening day). 7. On the entry of each exhibit, a card will be furnished the exhibitor, specify- ing the class, definition, and number of entry, which card must remain attached to the exhibit during the exhibition. 8. The Association's officer in charge will direct the placing of all exhibits, and exhibitors must strictly obey the Instructions given. The Association Is responsible for having all entries In each class staged together. 9. No individual member should stage more than one entry In any one class, and no one exhibit shall be entered In more than one class. 10. The Association will provide plates for all plate exhibits, and only these may be used. Exhibits shall not in any way be allowed to carry any marks that may identify their ownership, except in the case of district exhibits. 11. ,/uend additional premiums as they may consider worthy, and the Board of Directors will then determine whether such premiums shall be awarded, and tlK amount. Judges may also distinguish such exhibits as they may consider deservi i^ of notice, but which have not received prizes, by ticket bearing the words " Highly Commended." Exhibiting Fruit axd Vkqetables. 3S 14. WUkhomng AKard$.— In the atwence of competition In any ■ectlon. or If the article* exhibited be of Inferior quality, the Judge* are Instructed to award only such preinlnma aa they conalder merited. They may exercise their discretion as to whether they will award first, second, third, or any premiums. 15. Growers are invited to exhibit su'h productions not s|>eclally uit-ntloned In the prixo-llst as are likely to be of interest, as novelties, or for any other cause. The Association does not undertake to vote awards for such exlilblt*. but In cases where such exhibits are re<-ommended for awards by the Judges, the Directors may grant extra awards of such amounts as they may decide. PRIZE-LISTS. The fall fair has several Important functions: To immiote social Interraurse; to provide amusement; to advertise the advantages of the district; and to stimulate the culture of the best kinds and types of agricultural i»roduce by exhlbltln« whjit Is being produced, and by awarding prises to those of greatest merit. Of these various functions, It is probable that the fruit and vegetable sections are most valuable In promoting the culture of the most meritorious products, and their principal aim Is therefore educational In character. To systematlie the showing of products and so to distinguish those of greatest merit. It has been found necessary to issue lists of products, und by rules and regulations to i- he usefulness of the show Is lessened, exhibitors become disheartened, and tn-. . ' .m organization, instead of being each year a fresh Inspiration to better things, becomes moribund! Incapable of educational value, and even a drag on i)rogre8s. It Is therefore Important for the welfare of any annual exhibition that its prlxe-Ilst should be formed in accordance with correct principles, and that to meet changing conditions of development, finances, and educational efflclency, the prize-list should be given careful annual revision. The following are the more Important principles on which useful prize-lists for fmlt and vegetables are based: — (1.) Fruit and vegetable classes should be pre-eminently educational In char- acter, demonstrating the perfection the district attains, or could attain, in the best products for commercial and home use. (2.) In plate exhibits of fruit, larger prizes should be paid t<. the best com- mercial and home-orchard varieties. From eight to fifteen of these, depending on the district, should get three prizes, while second-class varieties should get two prizes only; the first prize In the latter case to be one-half the amount of the first prize in the first group. Miscellaneous varieties of limited value, usually far too numerous already, should not be Included, or at most should be given little more than recognition. (3.) Similarly, the more Important types of vegetables should receive more prizes and larger money than the minor types. This Is discussed more fully under the " Vegetable Prize-list." (4.) The regular prize-list should provide for exhlhlti of commercial packages and packing, with a view to raising the >ocal standard. Depending on the dtotrlct, the amoiint of money given for commercial displays should vary In pmnortlon to the comn-ercial possibilities and progress of the district. The amounts of the awards and the sizes of exhibits should be in line with the commercial val e of the various varieties and the possible development of the district (5.) There Should be prizes for certain collections, both of home and commer- cial fruits and vegetables, but great care should be taken in making these collections, 36 Depabtment of Aoriculture, so that they may be of genuinely valuable character. The list of collections given below indicates the most valuable ideas. (6.) Score-cards for judgin, ?'}ould be uniform throughout the Province and in harmony with tlie rest of f^uiiivl/,. Tim s'-ore-cards given in this circular have been prepared by our Horticultv :i. rsrnnch in .■»- vd ration with the fruit-growers' associa- tions of Ontario, Xova Sec a Iriuce Kciwai-.. Island, and the Dominion Department of Agriculture. (7.) In general, the t,- ii'' us i'f eniry should harmonize with those of the larger exhibitions, so malcing each local .air a training-school for the larger fairs of Provincial or international Imiwrtance. (8.) Fairs should endeavour each year to add any new types of exhibits of educational value. (9.) Apple-packing contests and other new features of great educational value should be provided for all fairs where the opportunity exists. Special Classes — Fruits. 1. Commercial Ctafistg. — One-box, two-lK)x. five-box. and ten-box exiilblts of the few best commercial varieties of apples, with prize-money at least double the com- mercial value of the best exhibit. Klrit Prixe— Cottager's Kxlilbit, Provincial Kxhibltton, Now Wcgtmlnster, B.C. In pears there should also be one-box, two-box, and five-box exhibits, and the same with plums and prunes. In peach districts there should be two-box displays, while in districts where other types of fruit are produced largely enough to make commercial exhibits desirable, we sliould have encouragement along the same lines. Thcsu exhibits should be prepared in harmony with the score cards given lu the first part of the circular. 2. Collection Clagseg. — A collection of plates of apples for home orchard, to be Judgeles of coumierciul value, to be judged by the score- cards given for such commerchii collections. Exhibiting Fhi-it ano Vegettables. 37 t'ollwtioiis of apples for home use may lye subdivided int(» Ave varieties of fall apples and Ave varieties of winter apples, or this may be still further subdivided for collections of fall dessert, fall cooking, winter dessert, and winter cooking apples These collections may all be scored on the iwlnts given above. There should in addition, be prizes for the best collwtions of three varieties of fall iK-ars on plates and the best five varieties of winter iwars on plates, also the best colkition of plums, limited to five varieties, twelve siMH'iniens to a i.late. All the varieties in these sections should be plainly and correctly labell.-d. or Ik- dls.pialifle«l. The pyramid of ninety-one apples makes a very attractive disi)lay, and m;iy very well be Included in those districts where large. fiT.e. higli-colourod apples are grown. 3. Packing contests should bo included In all districts where commercial apple- packing Is carried on, and for these the following rules are suggested:— (1.) The management of the fair to furnish nwcssary tables, paper, boxes, ami apples for the contest, as follows:— (a.) One table for ^ by 11 V6 by 18 inches inside dimensions, care being taken to have boxes proi>erly made of correct iniiterlal. as the character of the box materially Influences the work of the packer : (c.) Taper: For each packer about 3 lb. of pai>er, 0 by 0 or 0 by 10 inches In size, depending on apples : (rf.) Apples: Six boxes Grade Xo. 1. i.To to the box and larger, and graded to afford variety of pack. (2.) Entry fee of ?1; entries to close about one wtrk before f.ilr. Contestants to draw lots for i)lacos and numbers. (3.) Apples to be placed on the tables by disinterested i»ersons, aiming to pl.ice on each table a fair average of the whole lot. (4.) All api)les to be packed diagomilly. (5.) Each contestant to pack three boxes, time to be taken when contestant places last box on the floor. (0.) To secure perfect or 20 in.ints for siK'ed. the contestant must pack the three boxes within twenty-flve minutes, every three miinites longer will reduce the score two points, and if not finished within sixty minutes the contestant will be ruled out. ITie following score-card to apply:— "* Si)eed 20 Uniformity of grade and pack ! . . ' l.") ' Alignment ' ■^'(^ Bnlge w Height at ends 10 Firmness 2o Wrapping ! . ! . . 115 100 4. Special Prizes to encourage llighdaKu raekitin.—Tv/o-box or flve-box display of apples or iwars of one variety, comnierclally packed, all layers wrapped, covers to be removiil in the presem-e of the Juilge. scoring to be made as follows :— Grading 2.' P'"''''"S ".-. (siilullvlded l!i the nsmil way). 100 5. DiitpUiiiH of Hiii)n>iliirl:,.-'V\u' history of successful borlicultnnf on the western coast of America Is largely the histor. of the successful development of conning, preserving, drj-ing. and similar processes. This Is most strikingly Illus- trated In the oldes.' ses« 3 Mixed pickles, sour, 1 pint in glass 3 Collection of |)ickles, four varieties 3 Catsup, 1 pint In glass 3 Chill sauce, 1 pint In glass 3 Pickled onions, white, 1 pint in glass 3 COMMKBCIAL BV-PBCUUCTB. Tliere should be liberal prizes and diplomas for the iM'st display of fruits and vegetables, canned, Jaunneil, dried, and pickled, etc., by factory being operated to offer these products commercially. These factories help a great deal to give stability to the fruit Industry, and it Is to the advantage of all to encourage them. REVISION OF PRIZE-LISTS. The Judges of fruits and vegetables at each fair, on its conclusion, reimrt to the Provincial Horticulturist, enclosing a copy of the prize-list, indicating tl.e number ExHtBiTiNO Fruit and VECETAnLEs. 39 of ontrios In oach clu-s. nii.l making ro.'on.nien.Iatlons on many points connooto.1 with tlie exliibits tliemselvos, and with the organization of tlie fair, its i)rize-list rules and regnlations, arrangement, etc., which put at our dlsi)osal a sn-at deal of nformatlon that should be of value to every fair In preparing for a larger exhibit in following years. The olfleials of the Horticultural Rrancl. are at the service of Revision Com- niittees to assist them in making their prize-lists and the rules and regulations more educntional and more progressive. This work In the past has had tlie sympathv of all fairs, and has had the heartit-st support from (hose which are most progressive a he recon.mendations which are made In this .-ircuiar have been largelv gleaned' from experience in the ju< ,ing of fairs in tills Province. Arrangements can Ik- made for the judges of fairs. os|K>cially those who are conmnted pernmne.itly with the Horticultural Branch, and the I'r..vinclal Horticul- turist, to confer with fair olllclals throughout the Provin.-e, so as to give more diriK-t assistance in recommendations and in revision. We e.\pe<-t that this work will not only increase tiie educational value of the fairs, but will greatly stinuilate the number and quality of the exhibits and the n erest and attendance, so creating a greater degree of local support' for our fall tairs. VICTORIA, U.C. : rrliit..(l l,.v William II. Cvllin, iTlnlPr to the K!t.g'» M«l KiccUcnt Mnjcsty. 1 '6.